Prep 15 mins
Cook 15 mins
These have a nice lemon flavor with a hint of sweetness. A good quality frozen bean can be used, but please use fresh basil!
- 2 teaspoons olive oil
- 1 clove garlic, mined
- 1 1⁄2 lbs green beans, ends trimmed and broken into 1 inch lengths
- 1⁄3 cup basil, coarse chopped
- 1⁄2 teaspoon honey
- 1⁄2 teaspoon grated lemon, zest of
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons fresh lemon juice
- 1⁄2 medium yellow bell pepper, cut into thin strips
- In a large skillet heat the oil over medium-high heat until hot.
- Add the garlic and saute and saute 30 seconds.
- Add beans and yellow pepper; saute 3 to 5 minutes or until beans are crisp-tender.
- Add the basil, honey, lemon zest, salt and pepper; saute 30 seconds.
- Add the lemon juice and saute another 30 seconds.
- Serve immediately.
I love the lemon taste. It's wonderful. I had to omit the fresh basil cause it was 8 pm, too dark outside to go out to pick up fresh basil because of the spiders LOL It was yummy without it but I'll try with it next time. The honey gave just the right touch of sweetness. I used red bell pepper. Thanks Paula :) Made for I recommend tag game
So good! I used red peppers because it was for Christmas dinner and went a bit lighter on the basil (1/4 cup) but aside from that went right by the directions. They turned out perfectly and I love the addition of the lemon. A dish worthy of the expensive fresh green beans. On the other side of the table DH wouldn't touch them and DS took a spoonful and said very politely that he didn't care for them.........I get them all to myself! YAY. I think this is a dish best enjoyed by those who like stronger flavors and something a bit off the beaten track.
Perfect! I am so in love with this recipe! After zesting and juicing the lemon I just cut what was left into quarters and tossed that in with the greenbeans. Even though KelBel thought the lemon flavor was too strong, I thought it really enhanced the dish. The yellow bell peppers were superfluous, the recipe doesn't need them at all, except maybe for some color contrast, and if I were to make it again (which I will) with peppers, I would use red peppers for more contrast. Great recipe, it's going on weekly rotation.